daddydrinksinthekitchen

when a italian and a cajun have a baby u win for sho lol. jk. but for real id make this for myself more than regular jambalaya depending on what else im making. its like the ultimate cajun food crave killa hits on all levels. spice. comfort creamy. savory ….ect. stalekracker turned me on to this years ago n i tweeked it around n made it my own. heres what we need

1 andouillie sausage

4 bonless skinless chicken thighs

a bag of jumbo frozen raw devained shrimp. or fresh just devain em

1 yellow onion

1 green bell pepper

2 celery stalks

2 tbsp jarlic

32.oz chicken stock or broth

1 reg can of cream of celery

2 cans cream of mushroom

1 can diced tomatoes dont drain ( not fire roasted or with green chillie or rotel it changes da flavor alot. n not in a bad way but it gives off to much smoky flavor n da sausage already handles that. but u do u boo)

4.oz cream cheese

8.oz velveta

2 tbsp. wash yo sister sauce. i use W sauce or heinz if im out

1 1/2 lbs of penne pasta. box n a half or 3/4ths a 2lb box

2 .tsp. paprika

2. tsp onion powder

2. tsp garlic powder

1 tsp acsent msg

2 tsp badia complete

3 tsp cajun 2 step by stalekracker or slap yo momma. or your fav cajun seasonin u like alla cracka

2 tbs ap like killer hogs or any all purpose u like. or just double up on the badia but we taste as we go you kno

olive oil n spray butter on hand

at least a 7.qt enambled dutch over or a big no stick pot

k first we gonna dice up dat sausage. cut it up pretty small unless u like large chunks in yo pasta. u do u. then hit yo pot up wit a splash of olive oil n on med heat cook yo sausage for bout 20 min or til its rendered out some fat and is hot then remove from pot n set aside

now we gonna chop up our holy trinity. da onion. bell pepper n da celery. dice it up fine n add a bit more olive oil to da pot n toss em in along with half of all our seasonings which will help soften em faster so then cook on med for bout 10 min till softish n scrape up da sausage fat at da bottom while stirring. add a spash of chic stock or water to help da scrapin n when they soften up add da jarlic ( da pope as stalekracker would say 🙏)n cook for 1 more min

k now drop in yo chicken n add the box of stock and bring pot to a boil over med heat n when boiling. TURN OFF HEAT n cover pot for 20 min we poaching n itll cook chicken n add flavor to da stock making it a super stock mwhaaahaaa. sorry. just make sure chicken isk submerged pretty well. if u need more liquid add water

k. after 20 min chickens ready to pull. cool. n dice up n set aside

now lets add our wash yo sister sauce and cheeses n simmer on med high till cheeses melt up

now add da can of tomates wit juices n the canned soups

k. let simmer on med for 10 min n now we gotta taste so we can add the other half of da seasoning. i just add it all n more but. u cant take it out so. taste now n add a bit of em all til u like it

when u happy wit the flavor. then drop in yo chicken n sausage n noods n set to med low n cover pot. stir every 5 min til pasta is tender to yo liking. usually boot 15 min or so

k pastas done. leave da lid on set aside now get on dem skrimps. grab a bowl n hit em wit paprika. onion powder. garlic powder black pepper n yo fav cajun seasoning n a splash of olive oil to stick it to em

now oil up a skilet or griddle n cook em up. wont take long. med high heat. n flip em every 2 min. should be done after 4 min. look for em to be pink n not whiteish. youll kno. i hope 😬